Made this yesterday. It really does come out nice, very moist and moreish! I served it with some creme fraiche.
110g softened butter = 1.3g carb
110g full fat Greek Yoghurt (I used Lidl) = 3.52g carb
4 large Eggs
11/2 tsp baking powder
1 cup Splenda = 24g carb
1 tsp Almond essence
170g ground almonds = 11.9g carb
100g Strawberries washed, hulled and sliced = 6.0g carb
100g Blueberries = 6.9g carb
30g Dessicated coconut = 1.92g carb
Heat the oven to gas mark 4/350F/180g. Grease and bottom line your cake tin. Mix the Splenda, butter and yoghurt together until combined, light and fluffy. Add the eggs one at a time. When the eggs are incorporated add the ground almonds, almond essence, baking powder, ground almonds and coconut and stir well to combine.
Put half the cake batter into the pan & smooth. Arrange the sliced strawberries over the top of the batter evenly. Add the rest of the cake batter and smooth. Drop the Blueberries into the batter so they stick out and place in the oven for 30 - 35 mins until golden all over and firmish in the centre.
Allow to cool in the tin for 15 - 30 mins. Turn out and allow to cool further (though it's also nice warm!)
Total carbs = 55.54 - Serves 10 so approx 5.5g carb per slice.